Freezer Breakfast Burritos are loaded with chicken chorizo, scrambled eggs, potatoes, onions, and peppers and can be frozen and reheated in the microwave every morning!

You know those moments in life when something so ridiculous and awkward but also so uneventful happens that you feel like you’re a character on a sitcom? I just had a sitcom moment. I was pouring some milk into a glass for breakfast when I sneezed, spilling milk all over the counter. I could practically hear the laugh track in my mind. Earlier I ran over my own foot with my grocery shopping cart in front of an entire family. Maybe these aren’t sitcom moments, just klutz moments. Luckily, most of the time only Chewie is there to witness these moments, and he couldn’t care less if his toy or leash aren’t involved.

Now that I’ve been making food videos for you on a regular basis, the whole process has become a lot more smooth. Like today’s video showing how to make these Freezer Breakfast Burritos went surprisingly smooth considering I was filming entirely on my own. The first video I ever attempted to make, I burned my hand on the handle of a frying pan that had just come out of the oven. Let’s just say that was an R-rated blooper.

Have you had a sitcom moment lately?

Recipe Rundown

Taste: Chicken chorizo (if you can find it) has all the flavor but less fat than regular pork chorizo. I LOVE breakfast burritos and they’re totally customizable, you can add whatever you want in them and amp up the spice factor.
Texture: Who doesn’t love bits of satisfying sausage, soft potato, and fluffy eggs all wrapped in a tender tortilla??
Ease: I’ll be honest, you’re going to make a bit of a mess but you’ll LOVE yourself every morning when you reheat one of these burritos in minutes.
Appearance: Let’s be honest, burritos never look like much from the outside. It’s only when you take a peek at the guts that your mouth starts to water a little.
Pros: Homemade breakfast burritos every morning. You control what’s inside.
Cons: A bit messy, but you only need to make a big batch every once in a while.
Would I make this again? Oh yeah.

More Breakfast Recipes:

How to make

Freezer Breakfast Burritos

Freezer Breakfast Burritos are loaded with chicken chorizo, scrambled eggs, potatoes, onions, and peppers and can be frozen and reheated in the microwave every morning!

Ingredients

2large baking potatoes, peeled and chopped into small chunks

2teaspoonsvegetable oil, divided

1poundchicken or turkey chorizo or breakfast sausage

1bell pepper, chopped

1small onion, chopped

12large eggs

1/2cupmilk

Kosher salt and freshly ground black pepper

8ouncesshredded Mexican blend cheese

20flour tortillas, warmed

Directions

Bring a small saucepan of salted water to a boil. Add the potatoes and cook until just tender, about 7 minutes. Drain.

Heat the oil in a large heavy skillet over medium heat. Add the chorizo, pepper, and onion, and cook, breaking the meat up into small pieces, until just cooked through, about 6 to 7 minutes. Add the potato and cook over medium-low heat until the flavors are combined. Remove from heat.

In a medium bowl whisk the eggs together with the milk, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Heat the remaining teaspoon oil in a large nonstick skillet over medium heat. Add the egg mixture and cook, stirring to scramble, until just cooked through. Remove from heat immediately. Do not overcook.

Top each tortilla with the chorizo mixture, eggs, and sprinkle with cheese. Roll up into a burrito and place on a parchment-lined baking sheet. Repeat with all the tortillas. Freeze the burritos until frozen. Remove to a freezer bag and store in the freezer for up to 3 months. To reheat, wrap the burrito in a paper towel and place on a microwave safe plate. Microwave for 2 minutes, or until warmed through.

Recipe Notes

The amount of burritos this recipe makes will depend on the size of your tortilla.

Course:
Breakfast

Cuisine:
Mexican

If you make this recipe, be sure to snap a picture and share it on Instagram with #handletheheat so we can all see!

Recipe byTessa

About Tessa...

I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)

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52 Responses to “Freezer Breakfast Burritos”

I love the idea of freezing breakfast! This will be a great idea for my children in a few years 🙂 At the moment I have enough time to prepare breakfast for my own every morning (lucky me!). Thanks for the recipe, I am definitely saving it!

What a great idea! I’ve purchased frozen burritos before for my husband, but I am sure it is never really a great choice because I do not know what is in them. I shall give this a try. I suppose if turkey or chicken chorizo is hard to find, I can spice up plain ground turkey or chicken! Oh, the possibilities!

Love the chorizo turkey idea! I usually make with a turkey breakfast sausage but I want a little change. I do have a couple of suggestions from my experience with freezing breakfast burrtios. I wrap them individually in parchment paper then put in freezer bag then I take them out and stick in fridge the night before. In morning I leave in parchment paper and microwave for 30 sec turn over and do another 15 sec. I think microwaving in the paper keeps the tortilla more tender and it doesn’t stick like a paper towel. Thanks for the recipe! 😀

This is a great recipe. I made them yesterday with 8″ flour tortillas, which made 16 burritos. It would have made a few more, but my first few burritos were a little overstuffed than the later ones. I did wrap them in parchment paper before freezing. Trying to decide if it is more efficient to make all of the burritos then wrap them in parchment, or to wrap each burrito as I make it.
Oh, BTW, they are delicious. I used a turkey chipotle sausage from our local turkey store (part of their farm). Reheating in the parchment worked well. I am very pleased with the outcome. I would have posted a picture, but it would have been two trays of wrapped burritos, which are now in freezer bags. 🙂
Please keep those great recipes coming!

Just made a batch of these up!! Increased eggs to 1 1/2 dozen, used frozen hashbrowns, 3/4 lb chorizo, red sweet peppers, large burrito size tortillas, and a splash of salsa verde. Made 16 big burritos. Hey, have big boys and they eat a TON!! They already tore up a few. Great Great Recipe! Will be making more with other variations…spinach and mushrooms in egg mixture, turkey bacon, swiss cheese…cheddar and turkey sausage with peppers/onions…Thanks for sharing! I’ve posted on my FB page and already it’s a hit!!

I really like your blog. I’m trying to get into the food prep thang (new years resolution and all) and have been searching for a good breakfast burrito recipe, but hadn’t quite found one. Can’t wait to try yours, sounds delish.

I was looking for rolling tips for my own homemade frozen breakfast burritos and was so excited to see you had a video. But unfortunately, that was a no go. I’m sure you know why.

But if it helps, I think you’re using too small tortillas for the amount of filling you’re putting in them. If you can’t eat too much, smaller tortillas really isn’t the answer. I think you need about half as much filling if you’re going to be using that size tortilla.

I’ve made this recipe 2 times, and my mother-in-law has also made it. I bring this over for busy moms needing some extra help.. they love how quickly it is to heat it up in the morning. The burrito is very filling and also economical.. about 50 cents a burrito.

they are even better if you use a large thin slice of cheese before you put the rest of the ingedients down and roll–prevents sogginess on reheating. and, for rolling, don’t overstuff and put filling slightly on one side where you start your roll, not the middle. leave enogh tortilla to cover, gently pull tight, tuck with some tortilla under the filling itself, then keep rolling. i find it’s better if you fold the ends in first before the roll. also some cheese (a strip or some shreds) where the burrito seam is with a quick minute in a hot skillet creates “glue” so it diesn’t unwrap or become mess when eating after reheating. literally, a minute seam side down in a hot skillet, let cool, wrap individually, freeze, and when you microwave them wrapped in a paper towel loosely to prevent the tortilla from drying out and getting hard on the end pieces, it’s like breakfast magic. i do the same things for lunch and dinner freezer burritos, too (just make sure the meat and veg isn’t too juicy and use a cheese barrier. #nosoggytortillas)

Hi,I’m from Texas, I so like yr burrito idea… I have seeing so much but yrs just seem so easy and yummy…. I wanted to ask u.. Could u send me by email more burritos ideas? I’m trying to go on a diet but I can’t just go all lame it’s hard.. I’m 39 yr old woman that likes to eat and feel full but healthy.. Yr help or any of this ladies would be a great of help!!!

This is my go-to gift for new moms, new neighbors, house guests and quick breakfasts! I make different variations (bacon, veggie, super hot, mild) so I’m ready for anyone. I wrap them in grease resistant sandwich wraps from Costco.These are especially nice during the holidays using red/green peppers!

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